Problems with macarons

Discussion in 'Professional Pastry Chefs' started by tempting, May 9, 2012.

  1. tempting

    tempting

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    Within the Same oven load and even on each tray I have some macarons that come out perfect and some look like the have melted and the top becomes crinkled .Oven temp 150 bake time 16min also using icing mixture but had same problem with pure icing sugar can you help thanks
     
  2. prettycake

    prettycake Banned

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    I am missing the titile "Chef" before my name but I will respond to this.  If you mean 150 degrees "F",  that is too low.  I  bake mine at 315 "F" for 16-18 minutes.  How long do you let it dry b4 baking ?  mine at least 40 mins.  If some of them are coming out perfect and some are not,  it could be your oven.  Are you doing the Italian meringue method ?  or French ?  I do the French meringue method and it is just as good.  Some people claim the Italian Merinuge is fool proof,  but I do not like adding water to my meringue although the heat  takes care of that.

    How many attempts have you had that were good ?  For me probably about 8 times... Then it hit me,  since then I have not failed.  But I do not bake them when it is raining.    These I made recently:

    [​IMG]

    [​IMG]
     
    Last edited: May 15, 2012
    tine likes this.
  3. chefpeterson

    chefpeterson

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    I know were a couple months from this thread, but I have a question about your baking times....

    I've made hundreds of macarons in the past couple weeks at 300F for almost 25 mins and they still aren't done.  Has anyone had a problem with this before?  I've tried to raise the temp, but they get way too uneven and brown. Thanks
     
  4. prettycake

    prettycake Banned

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    If it gets brown,  even a little bit around the edges,  then that is over baked.. I bake mine at 315 for 13-14 mins.  no longer.  It does not need to get brown.  As long as you see feet and has risen,  then you are done.  W/ macarons,  there is really nothing in it that needs to cook.  Unlike other cookies since it has no baking powder or regular flour.  The inside is suppose to be gooey and looks "uncooked".  what it is about your macarons that tells you it is not  done ? 
     
  5. chefpeterson

    chefpeterson

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    Well and maybe that's where I'm off, they do look uncooked on the inside gooey even.  The feet rise nicely after about 15 mins, but they stick to the parchment/silpat (tried both) and the tops come clean off.  I know the trick of sliding the parchment across the pan to release the bottom better, which only works after that 25 mins.
     
  6. chefpeterson

    chefpeterson

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    Your macarons are BEAUTIFUL by the way!
     
  7. prettycake

    prettycake Banned

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    thank U chef peterson,

    I use both, silpat and parchment.  Let it cool completely b4 you remove them.  Yes,  it will stick to silpat and that is normal,  but remove it very carefully like you are peeling it off the silpat by bending the silpat down wards NOT pulling the cookie off the silpat.  As for parchment,  they will just slide off easily when totally cooled.

    keep doing it.  Good luck.
     
  8. eclair4me

    eclair4me

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    I use Italian meringue and bake at 325F for 12 minutes. The key is to use double sheet pans.
     
  9. prettycake

    prettycake Banned

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    Double pans is always needed because you can only fit like 20 piped circles.
     
  10. tine

    tine

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    Dont you use a scraper to take the shells off?
     
  11. pk0523

    pk0523

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    Hi Prettycake! Your macarons looks so perfect! I was wondering, do you also put flavor on the shell or just the filling? I was trying to make red velvet, i tried to put cocoa powder but my macaron came out sticky and too chewy :( i asked someone and she said that baking with cocoa powder or baking chocolate macaron is the hardest. Any tips? Im doin italian method by the way.
     
  12. flipflopgirl

    flipflopgirl

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    Last edited: Mar 30, 2014
  13. jadepearl

    jadepearl

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    I too set my oven at 150 degrees C and use parchment paper. It works for me.
     
  14. bigbadpastry

    bigbadpastry

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    I made some today for the first time in awhile, I baked them at 285f, they came out perfect after about 8 or 9 minutes. I didn't double pan, and used only parchment. They are also pretty small, about nickle size.  What fun!  I forgot how fun they are to make.  (when they come out right)  They came right off the parchment too!  Happy day!
     
  15. jadepearl

    jadepearl

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    Its a great feeling when these babies comes out looking so good and so right :)
     
  16. bigbadpastry

    bigbadpastry

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    ...and soooooo sad when/if they don't/img/vbsmilies/smilies/frown.gif
     
  17. ingyh

    ingyh

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    I use the French method. I also add icing sugar and almond meal to the mix. Another important point to ensure the mixture sets in the oven correctly is in the final mixing by hand when adding the icing sugar, The mixture should be shiny and drop and flow from the spoon. If you don't achieve this the macaroon will not form with a foot and be shiny after baking. If adding colours this should be added during the 2nd stage of mixing. Easy recipe

    Macorons

    Makes 80

    300 gm Egg white
    Pinch of cream of tartar
    300 gm Caster sugar
    375gm icing sugar
    375gm almond meal
    Plus 75 gm icing sugar

    Whisk egg white and cream of tartar until 3/4 whipped(rising up the bowl) on 3rd speed
    Add caster sugar in 3 lots. Mix for 2 mins after each addition on 2 nd speed
    Add colours at this stage
    Add almond meal and 375 gm of icing sugar on 1 st speed until combined
    Add final icing sugar by hand, mix until shiny and drops and flows from spoon

    Pipe 4cm discs on silicon paper or grease proof paper and leave to set for 30-40 mins

    Bake in 160c or 320F oven for12-15 mins

    Allow to cool before decorating.
     
  18. chefedb

    chefedb

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    Every item I have baked for the last twenty years has been double panned(resting on sheet pan)  My logic is heat in many ovens comes from  a bottom source, therefore bottom of pan will get the hottest. By double panning It generates more of any even heat  top, mid and bottom.